New cookbook shows the power of gluten-free ancient grains: Gluten Freedom

You’ve probably heard your fair share of the phrase “ancient grains” over the past few years, but much of that talk has focused on grains that contain gluten, such as farro, spelt, kamut, and barley. In the new cookbook "Grain Power: Over 100 Delicious Gluten-Free Ancient Grain & Superblend Recipes," Patricia Green and Carolyn Hemming guide us through the plethora of grains and pseudograins that are suitable for gluten-free diets. The list includes familiar favorites like quinoa and gluten-free oats, plus those that inspire experimentation: amaranth, buckwheat, chia, kaniwa, millet, sorghum and teff.

The recipes run the gamut from smoothies and hot cereals to homemade crackers, soups, stews, main dishes and desserts. Many of the recipes use a combination of grains, forming a “superblend” mix that unites the best nutritional qualities of each individual grain. Chocolate Teff Waffles, Smoked Ham & Leek Amaranth Chowder, and the Roasted Chicken, Kale and Buckwheat Soup top the list of must-try dishes.

Gluten-Free Field Trip: Teote

Southeast Portland’s Teote restaurant features Latin American street food, specializing in gluten-free arepas. These Venezuelan-style corn cakes accompany a variety of different options, including a knockout shredded beef with house-made mole sauce, Carlton farms pork belly in red chili maple sauce, or red chorizo topped with plantains. Try the Masa Fritas as an appetizer, which will singlehandedly make the trip worthwhile.

With the exception of the Pernil (pork roast braised in beer), Teote’s entire menu is gluten free. Find the menu, hours, and location on their website.